Tropical Chicken Salad packs spicy chipotle grilled chicken, fresh veggies, macadamia nuts, coconut flakes, and avocado, complete with a creamy, dairy-free mango dressing. It makes a perfect light and healthy summer salad full of protein, healthy fats, and veggies for a balanced meal. Paleo, Whole30, gluten free, and dairy free.
Marinade the chicken. Add chicken, lime juice, oil, and spices to a plastic bag or sealable dish and mix well to combine. Marinate overnight or for at least 2 hours.
When the chicken is done marinating, heat up the grill or grill pan to medium-high heat. Place chicken directly on grill over direct heat and grill for 15-20 minutes, flipping once halfway through. Cook until no pink remains or the chicken has an internal temperature of 165 degrees Fahrenheit.
While the chicken cooks, make the coconut dressing by adding the coocnut milk, mango, lime juice, chipotle, and salt to a Vitamix or blender. Blend until smooth and creamy. Dressing is thick - if you want a thinner consistency, add more liquid (coconut milk, lime juice, or water). Set aside.
Make the toasted coconut flakes. Heat a large saute pan over medium-low heat. Add a little oil to the pan and let it get hot, about 30 seconds. Add coconut flakes and saute for 1-2 minutes, stirring constantly, until golden brown. Remove from heat immediately.
Assemble the salads by evenly dividing the veggies between 4 bowls. Once chicken is cooked through, let it rest for a couple minutes and then slice and serve on top of salad with the coconut dressing. Enjoy!
Calorie breakdown does not include dressing. Nutritional information per 2 tablespoons of dressing is as follows:164 calories - 0g protein, 3g carbs, 1g fat, 2.4g sugar